Grind peeled almonds, pistachio and cashew nuts with a little milk coarsely.
Soak saffron in a tbsp of milk and keep it aside.
Mix 2 1/2 tsp of corn flour in a little water. Add this after adding nuts ( step -3) and cook for a few minutes or until it starts thickening. Remove from flame, cool and pour it into kulfi moulds and freeze.
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